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Method

Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.

Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you’ll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound
hollow when tapped on the bottom. Cool on a wire rack.

Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.

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Comments, questions and tips

Comments

Second time I've made these I agree they are like a scone but much tastier first time I made 18 and they all went within the day this time I've made 10 I was hoping they would rise a bit more but not to be they just got wider still taste amazing though so moorish trying them with clotted cream this time last time I used double cream still very nice but I do love clotted cream

These are like scones, but better! Mine looked as good as the picture, though I say so myself! Made twice now, first time as per recipe for friends coming to afternoon tea, second time a double batch for work, and cut slightly smaller rounds (using a small juice glass rim) so made 20+, and without adding the icing sugar and other half of the vanilla seeds to the cream, as I prefered the taste of unadulterated clotted cream. Still whipped the cream though which works well - just be careful you don't whip for too long as it then gets difficult to spread!

Absolutely delicious. Made these a couple of times and taken them into work. Lots of credit for very little effort. If I have one tip, its make more than you think you need, as one is definately not enough!

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